My mom has been making this lasagna for over 30 years. Every time she or anyone in our family makes it, everyone who tastes it says that it is, ‘the BEST lasagna’ they have tried. Then they usually ask for the recipe which we also give them (we don’t do secret recipes in our family).
I often make it for the company or special occasions because I know that I can count on it to turn out every single time. It’s that reliable and that good!
Ingredients
2 -12 oz. Jimmy Dean pork sausages (I use 50% less fat)
1 clove garlic or equivalent of garlic salt
1 Tablespoon parsley flakes
1 Tablespoon basil
2 cups canned tomatoes
1- 12 oz. can tomato paste
1 small package wide lasagna noodles
3 c. cottage cheese (a large container)
2 beaten eggs
1/4 teaspoon salt
1/8 teaspoon pepper
2 Tablespoon parsley flakes
1/2 Cup parmesan cheese
Top with
1 lb. mozzarella cheese, sliced thin
Instructions
Brown meat slowly, spoon off excess fat. Add next 5 ingredients to meat.
Simmer uncovered ’til thick – 45 minutes to 1 hour, stirring occasionally.
Cook noodles in boiling salted water ’til tender; drain; rinse in cold water.
Meanwhile, combine cottage cheese with next 5 ingredients.
Place half the noodles in 13x9x2 baking dish. Spread the meat mixture over the noodles. Spread the cottage cheese mixture over the meat mixture. Cover with noodles and sliced mozzarella cheese.
Bake 375 degree oven – 30 minutes.
Let stand 10-15 minutes before cutting into squares. The filling will set slightly. It freezes great.
10 -12 servings
Enjoy
The Best Lasagna
This is the best lasagna ever.
Ingredients
- 2 -12 oz. Jimmy Dean pork sausages (I use the 50% less fat)
- 1 clove garlic or equivalent of garlic salt
- 1 Tablespoon parsley flakes
- 1 Tablespoon basil
- 2 cups canned tomatoes
- 1- 12 oz. can tomato paste
- 1 small package wide lasagna noodles
- 3 c. cottage cheese (a large container)
- 2 beaten eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 Tablespoon parsley flakes
- 1/2 Cup parmesan cheese
- Top with
- 1 lb. mozzarella cheese, sliced thin
Instructions
- Brown meat slowly, spoon off excess fat. Add next 5 ingredients to meat.
- Simmer uncovered ’til thick – 45 minutes to 1 hour, stirring occasionally.
- Cook noodles in boiling salted water ’til tender; drain; rinse in cold water.
- Meanwhile combine cottage cheese with next 5 ingredients.
- Place half the noodles in 13x9x2 baking dish. Spread the meat mixture over the noodles. Spread the cottage cheese mixture over the meat mixture. Cover with noodles and sliced mozzarella cheese.
- Bake 375 degree oven – 30 minutes.
- Let stand 10-15 minutes before cutting into squares. Filling will set slightly. It freezes great.
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Mmm. I love homemade lasagna. This looks so delicious and cheesy. I wish I had some to eat right now!
Aimee- Yes this is delicious! Thanks for stopping by and leaving a comment. 🙂
This looks really good! Loving the giveaway you have right now too! Disney would be fun!
Wow does this look delicious especially with all that cheese. Will definitely have to try this. I love lasagna…
Valerie- It is super yummy. If you do try it, let me know how it turns out 🙂 thanks for the comment.
Yum, it looks so cheesy and delicious!! Thanks for sharing, can`t wait to try!!!
Nicole- Let me know what you think! I just love this recipe.
I would like to try it. But what is a T. Is it a teaspoon or a tablespoon? I’d hate to misunderstand and ruin the receipe.
Norm- I updated it. I was taught that capital T= Tablespoon and lowercase t=teaspoon so that is the key I used, but I updated it with the full words for others who may not know this. Thanks for pointing this out to me.
Do you use fresh mozzarella or the block type?
I use either the block type and slice it, or I’ll use shredded. The Frigo brand is especially tasty, but any brand works :).
Your recipe sounds delicious. I have been thinking about making it for a couple of weeks now. I made it years ago off and on, but got out of the habit when I married. My husband is not that fond of Italian food, but will eat it. So I thought I would make it, but I wanted it to be really good. So, I will try your recipe this week. I know I will enjoy it, and I hope he will, too. Thanks!
Pam- Thanks for the comment, please check back and tell me what you think! Thanks again 🙂
Making this tonight! It looks so yummy and I bet it tastes yummy too! ☺
Jessica Love- Thanks! I hope it turned out great, if you get a chance leave a review!
Hi, did u mean cottage cheese or ricotta cheese? This looks like this lasagna I tasted once, with the most creamiest cheese. I have been trying to figure out what made the cheese so creamy since then when my own experimentation but still haven’t figured it out yet. This is why I’m asking about the cheese, lol
We use cottage cheese for sure. You may be able to try Ricotta though. Thanks for asking.
I’m not a sausage eater. Can you taste the sausage or should I make it with ground beef?
You can’t taste the sausage. Because I’m not a sausage eater either. I especially like the lower fat version because it’s not as oily as regular sausage. My guess is that ground beef would significantly alter the taste. You could try it though and see what you think.
I have this on stove now. No water added? This doesn’t look right.
The meat mixture should be very thick when you are done with it. Let it simmer for the 45 minutes. The cheese mixture adds enough moisture. Any other questions?
do you spray the bottom of the pan? or put any sauce in to prevent noodles from sticking? and when you layer 1/2 the noodles- are you putting noodles on top of other noodles?
couldnt get this to print- hope i can read my chicken scratch- looks delicious- will let you know.
Holly- I put 6 noddles at the bottom of the pan (I don’t spray or grease the pan no). Then I layer the meat and cheese and layer the other 6 or so noodles at the top, then add cheese. Hope this helps.
Do you spray the pan? Or put some sauce in bottom of pan? And for placing noodles in pan, noodle on top of noodle?
I just place the noodles directly into the bottom of the pan. There is usually enough moisture and I have never had a problem with the noodles sticking.
Hi Anita. Do you use diced tomatoes when you say ‘canned tomatoes’? Thanks!
Blair- This is the type of canned tomatoes I use… my mom does use the whole ones but chops them up… I just buy diced and save myself the trouble. Thanks!
Just wondering if you use cooked noodles, hard noodles or the quick bake kind
Cook noodles in boiling salted water ’til tender; drain; rinse in cold water.
I would like to make this ahead of time by two days. Would you recommend cooking it and then freezing till ready to eat? How do you reheat? Looks so yummy!
Tracy- Make it and don’t cook it. Freeze it, then about 5 hours or so before you want to cook it take it out and allow it to defrost and cook it for the normal time. After the time is up cut into the middle of it and if it is hot and the cheese is melted you are good to go, if not add more time and watch it. Its a great freeze ahead meal!
Hi I was just wondering if any one has tried this with the oven ready noodles? I just made it with the cooked noodles & getting ready to bake it in the oven it looks so good I can’t wait to eat it!
I haven’t tried it yet with those… Has anyone else tried it?
I wish I would’ve read through the comments before attempting this recipe. It did turn out great but I did make a few changes and have a few suggestions. First, for anyone looking for a little heat, I used spicy Italian sausage, YUM, turned out real tasty! Also, I would recommend adding some of your answers to the ingredient list…diced tomatoes (I didn’t know what you meant by canned, so I used crushed), also that you used a block of mozzarella, I used fresh and it didn’t melt in 30 minutes and was harder to cut through. This recipe tasted great but just hoping to help others too:)
I used Penne noodles instead of Lasagna noodles, also I cooked mine in the XL Pressure Cooker, browned the beef on Saute for ten minutes then added all ingredients, except cheese – set the rice button to cook, for 10 minutes when done I added the chesse plus some different cheeses leftover stirred it put the lid back on and kept it on warm, delicious meal with garlic bread and salad. enjoy
Making tonight! I’m so not a fan of ricotta so I’m glad I finally found a recipe that uses something different and actually looks delish!
Thank you! It is so good. Please report back and tell me what you think!
Really wish that people would only comment that actually made this as instructed then you would have an honest review
Yes I agree. But seriously it really is amazing. Please leave an honest review if you make it according to instructions 🙂